सुरती पापड़ी परांठा | Surti Papdi Parantha l Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

There is more to surti papdi than just undhiyo! So, let's make hot and crisp paranthas stuffed with a delicious and spicy mixture of surti papdi.

SURTI PAPDI PARANTHA

Ingredients

1¼ cups surti papdi dana
Ready-made parantha dough made using 1 cup whole wheat flour
1 tbsp oil
1 tsp cumin seeds
1 tsp finely chopped garlic
1 tsp finely chopped ginger
1-2 green chillies, finely chopped
¼ tsp asafoetida (hing)
1 medium onion, finely chopped
¼ tsp turmeric powder
½ tsp coriander powder
¾ tsp red chilli powder
Salt to taste
2 tbsps chopped fresh coriander leaves
½ tsp dried mango powder (amchur)
Whole wheat flour (gehun ka atta) for dusting
Ghee for drizzling
Yogurt to serve
Pickle to serve

Method

1. To make the stuffing, heat oil in a non-stick pan. Add cumin seeds and sauté till they change color. Add garlic, ginger, green chillies, asafoetida, and sauté for a minute. Add onion, mix and cook till translucent. Add surti papdi dana and mix well.
2. Add turmeric powder, coriander powder, red chilli powder, salt, coriander leaves, and dried mango powder and mix well. Cook for 1-2 minutes.
3. Add ½ cup water, mix and cook for 6-8 minutes. Take the pan off the heat and allow to cool completely.
4. Put the mixture into a blender jar and blend a coarse paste.
5. Take a portion of the dough and shape it into a ball. Make a cavity in the centre and stuff it with a portion of the stuffing, bring the sides to the centre and press to seal. Dust the worktop with whole wheat flour and roll the stuffed dough ball into a disc.
6. Heat a non-stick tawa. Place the disc on it and cook for 2-3 minutes on medium heat, flip, drizzle ghee and continue to cook for 2-3 minutes. Flip again, drizzle gee and cook till done.
7. Serve hot with yogurt and pickle.

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